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Light Chicken Puff Recipe
|Reduced calorie mayonnaise||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Chopped cooked chicken breast/Turkey breast||3 Cup (48 tbs)|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Diced pimiento||2 Ounce|
|Vegetable cooking spray||1|
Serving size: Complete recipe
Calories 1311 Calories from Fat 404
% Daily Value*
Total Fat 45 g69.9%
Saturated Fat 12.6 g63%
Trans Fat 0 g
Cholesterol 684.5 mg
Sodium 1953 mg81.4%
Total Carbohydrates 71 g23.7%
Dietary Fiber 5.7 g22.7%
Sugars 27.1 g
Protein 156 g312.8%
Vitamin A 102.4% Vitamin C 123.2%
Calcium 78.6% Iron 37.2%
*Based on a 2000 Calorie diet
Cook over low heat 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Remove from heat.
Stir in cheese, salt, and pepper.
Beat egg yolks until thick and lemon colored.
Gradually stir one-fourth of hot cheese sauce into yolks; add to remaining sauce, stirring constantly.
Add chicken, onion, celery, green pepper, and pimiento, mix well.
Beat egg whites (at room tempetarure) in a medium bowl until stiff, but not dry; gently fold into chicken mixture.
Spoon mixture into a 9-inch square baking dish coated with cooking spray.
Bake for 35 minutes or until puffed and golden brown.